In food processor or bowl, blend together flour, icing sugar and salt. Add butter; pulse or cut-in with pastry blender [or 2 knifes] until fine crumbs form. Stir in walnuts. Gently press handfuls of dough together; pat into lightly greased 8-inch square cake pan. Bake in 350F 180 °C oven for 20-25 minutes or until golden. Let cool slightly on rack.

Topping:

Meanwhile, in bowl, beat eggs with sugar until pale and thickened; beat in lemon rind and juice, flour and baking powder. Pour over base; Bake for 25-30 minutes longer or until set in centre and golden brown. Let cool completely on rack. Dust with icing sugar. Cut into squares.

[Squares can be covered and refrigerated for up to 4 days.]

20 bars for $2.62 Cdn [Apr 95]

Per bar: about 125 calories, 2 g protein, 7 g fat, 15 g carbohydrate

Rabinovitch: "Bars & Squares: blissful Bites"

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